Yeah, maybe I need to undo the lid!
RUN!!!
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Richie - This is a very good site for bread making.
https://www.weekendbakery.com/posts/our-version-of-a-pain-rustique/
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Surely you should be grinding your own by now? How else can you ensure particle size consistency and quality? Think of all the single estate organic wheat that you’re missing out on.
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Thanks Andy, lots of info there!
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I picked a great time to start baking bread, I can’t get any bloody flour! 
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Nice to find a good use for it😀
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I made some ciabatta rolls today using a mix from Aldi, just add water and olive oil. First bash at bread.
Turned out alright, we’ve eaten most of them already.
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No lopwell coke
That looks great. I had about 10kg of Caputo a month ago, down to my last 1/2 kg 
Also got 1/2 kg of hovis flour and 200g of home pride self raising. Thinking of bulking it out with chalk 
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I managed to get 3 kg of each, a week apart from each other so the caputo is safe for a while. I prefer the caputo with a spelt mix…the issue seems to be getting yeast
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And there was me thinking that you were all pissed in the Lopwell photos. Now we know the truth.
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rustic (on hipster trend) - look great to me.
You’ll be opening a bakery in Margate next
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ask your mrs!!!
joking aside, how does it taste, what is the mouthfeel, eating texture?